This spicy side dish featuring tender pumpkin and tomatoes with a touch of curry powder is sure to be a hit. Recipe: Curried Pumpkin and Peas RELATED: 79 Classic Thanksgiving Side Dishes - CountryLiving.com

Curried Pumpkin and Peas Recipe - Delish.com (We ended up doing this with acorn squash because my pumpkin was going bad. We added more curry, salt, and pepper, plus some garlic salt too. Oh, and diced green apple! Basically i did a different recipe. Really yummy.)

red pepper, cucumber, avacado, and lime quinoa salad / Yoga Journal

Quinoa Recipe: red pepper, cucumber, lime avocado

Yoga Journal - Quinoa, Red Pepper, and Cucumber Salad With Avocado and Lime Kosher salt 1 cup quinoa 1 garlic clove, pounded to a smooth paste with a pinch of salt 1 large shallot, finely diced 1 jalapeño, seeded and finely diced 3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed 1/2 cup and 2 tablespoons extra-virgin olive oil 1 medium red pepper, halved, seeded, and finely diced 1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup) 1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish 2 to 3 ripe avocados, sliced Directions 1. Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool. 2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary. 3. Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed. 4. Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.

Vegan quinoa & sweet potato chilli. Pinned and tried! I made this as a late night healthy 'snack' and loved it. I didn't have black beans so I used one tin of kidney beans and one tin of black eyed beans. I also added a green bell pepper for some more texture. I had to cook for the whole 30 mins to get the mix to thicken up, the end result was delicious, especially topped with a little Parmesan (though obviously this turns the dish into non vegan). The chilli powder I used was hot therefore the dish really packed a punch.

Yoga Journal - Quinoa, Red Pepper, and Cucumber Salad With Avocado and Lime Kosher salt 1 cup quinoa 1 garlic clove, pounded to a smooth paste with a pinch of salt 1 large shallot, finely diced 1 jalapeño, seeded and finely diced 3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed 1/2 cup and 2 tablespoons extra-virgin olive oil 1 medium red pepper, halved, seeded, and finely diced 1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup) 1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish 2 to 3 ripe avocados, sliced Directions 1. Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool. 2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary. 3. Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed. 4. Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.

Quinoa Choc Chip PB Cookies (healthy cookies!) via @TheGSpotRev

Vegan peanut butter chocolate quinoa cookies. These are SO GOOD. I didn't have coconut on hand, so I omitted it and added a few more oats instead. I also cheated and used semisweet chocolate chips, because I have some I need to use. I don't think I let the quinoa cool long enough because the chocolate melted all through the mixture -- but that was NOT a problem for me. :) Yum!

Vegan quinoa & sweet potato chilli. Pinned and tried! I made this as a late night healthy 'snack' and loved it. I didn't have black beans so I used one tin of kidney beans and one tin of black eyed beans. I also added a green bell pepper for some more texture. I had to cook for the whole 30 mins to get the mix to thicken up, the end result was delicious, especially topped with a little Parmesan (though obviously this turns the dish into non vegan). The chilli powder I used was hot therefore the dish really packed a punch.